Nutritional facts
<b>Per serving:</b> about

Method

Separate chicken into thighs and drumsticks. In paper bag, combine flour, salt and pepper; shake chicken in mixture to coat lightly. Set aside.

In large skillet, heat 1 tbsp (15 mL) oil over medium-high heat; brown chicken, in batches if necessary, for about 5 minutes on each side. Remove from skillet and set aside.

Add remaining oil, garlic, ginger and onions to skillet; cook, stirring, over medium heat for about 3 minutes or until onions are softened. Stir in curry powder, cinnamon and cumin; cook for 1 minute. Add tomatoes and coconut milk, stirring to scrape up spices; bring to boil. Return chicken to pan. Reduce heat to low; cover and cook, turning once, for 15 to 20 minutes or until juices run clear when chicken is pierced with fork. Add apples and sugar. Bring to boil over medium-high heat; cook, uncovered, for 5 minutes or until apples are tender. (Can be frozen for up to 1 month; thaw in refrigerator for 24 hours before continuing.) To reheat, cover and cook over medium-low heat, stirring often, for about 20 minutes. Stir in coriander.